• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.38-46
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• 2006

The purpose of this study was to analyze the flavors of four fresh herbs(rosemary, basil, applemint, and majoram) and when they are fried, boiled, baked, and microwaved. Among the 18 flavors in rosemary, 37.40% was composed of ${\alpha}$-pinene(flavor of refreshing pine). The next highest composition of rosemary was 1,8-ci-neole(fresh, cool, sweet flavor) with 23.34%. In basil, 1,8-cineol had the most composition with 32.9%, and next was 3-hexen-1-ol(delicate floral fragrance) with 20.6%. When it was boiled, it barely had loss and when it was fired, only 10% of its flavor was left. Trans-${\beta}$-ocimene(camphoraceous and pine-like flavor) composed applemint with 16.66% and ${\beta}$-pinene(dry-woody and resinous-piney flavor) with 12.99%. Majoram was composed with 21 differrent flavors, 18.80% was composed of sabinene(spicy, woody-herbaceous flavor) and ${\gamma}$-terpine(citrusy flavor) composed 15.61% of majoram. Majoram had more flavor left when cooked compared to other herbs. In conclusion, rosemary and majoram had the most stability than other herbs, and boiling and baking left more flavor than frying them.

• Journal of Oriental Neuropsychiatry
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• v.13 no.1
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• pp.3-18
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• 2002

Hypertension excessively affects national health is the basic disease that causes death and disablement after the middle-aged. Therefore, The detection and control of hypertension is essential to health care. In general, It is known that the systolic blood pressure should be below 140mmHg, the diastolic blood pressure should be below 90mmHg. Presently, the treatment of hypertension is mostly taking anti-hypertension drug, diet and stability. but Taking anti-hypertension drug has such side effects as depression. and that, We were making a study of various treatments of hypertension. In a course of hypertension study, We applied aromatherapy to the control of hypertension. Aromatherapy is the practice of using of volate plant oils including essential oils, for psychological and physical well-being. Essential oils are drawn into the body by the sense smell not only does the aroma of the true plant stimulate the brain to the trigger a positive effect, but supply physical benefits also. In Europe and North America, The study and development of aromatherapy is lively in progress. In the control of hypertension, We applied Lavender, Majoram, Ylang-Ylang to forty-two hypertensive patients. After aromatherapy for controlling hypertension. We measured the changes of the systolic blood pressure & the diastolic blood pressure of patients by time. As the result of above study, We identified the significance of blood pressure down by aromatherapy.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.1
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• pp.246-256
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• 2008

The study design was a one-group pretest-posttest design. The 30 adults subjects were applied back massage method using blended aroma oil(geranium, rosemary, majoram) in base oil(grapeseed oil) for 20 minutes, once a week for 10 weeks. The study data was analyzed using SPSS WIN 12.0 program. The score of physical and psychological stress scale, systolic and diastolic blood pressure and pulse rate was significantly decreased after using aroma back massage. In conclusion, the aroma back massage method using blended aroma oil is positively supported in stress reduction.

• Journal of Korean Biological Nursing Science
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• v.14 no.1
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• pp.41-48
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• 2012

Purpose: This experimental research explored the effects of aroma inhalation on blood pressure, pulse, sleep, stress, and anxiety in patients with essential hypertension who are taking antihypertensive medication. Methods: A pilot survey, pre-test and post-test were conducted. The data were collected from August to October, 2009. The participants were 44 patients randomly assigned to an experimental group (22 people) and a control group (22 people). The experimental group received individual instruction for aroma inhalation, which lasted for 3 minutes. They inhaled blended oils of Lavender, Majoram and Ylang Ylang (The mixed ratio was 4:3:3), three times a day, for two weeks. Data from 36 patients were used for the final analysis (20 from the experimental group, 16 from the control group). Data were analyzed using SPSS version 13.0. Results: Sleep disturbance decreased in the experimental group (t=-2.258, $p$=.030). Blood pressure, pulse, stress, and anxiety were not significantly different between the two groups ($p$ >.05). Additional analysis of the experimental group showed that physical stress and psychological stress were significantly lowered. Conclusion: Aroma inhalation is an effective paramedical intervention for patients with essential hypertension.